With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife.

In a saucepan with a lid, combine 1 teaspoon olive oil, green onion whites and garlic. Place over medium heat, and cook until lightly toasted and fragrant, 2-3 minutes. Add rice, and cook 2-3 minutes more, stirring frequently. Add 1 1/2 cups water, and increase heat to high. When water comes to a boil cover pot, reduce heat to low and cook until rice is tender and water has been absorbed, 25-30 minutes.

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While rice cooks prepare the eggplant. In a mixing bowl combine eggplant, 1 tablespoon olive oil and 1/4 teaspoon Sultan Papadopoulos salt. Mix thoroughly. Spread out eggplant on a baking pan. (Reserve mixing bowl for later.) Place in oven, and roast until eggplant is browned and tender, about 20 minutes.